Latin term (adsorbere = to suck in) for the ability of solids to attract and accumulate gases or dissolved particles on their surface. Activated carbon, alginates, bentonite, various resins and silica sol, for example, possess this ability to a high degree. This is used in filtration and fining of wine to remove certain substances. Due to different electrical charges of filter fibres and lees (microscopic particles), the latter are attracted and stick. Such substances must not be stored near strong-smelling substances such as diesel oil or petroleum. Since they can naturally absorb ambient tones very easily, this can lead to fining errors in the course of winemaking. Various techniques for the filtration of wines are also based on adsorptive effects. Absorption, on the other hand, is the diffusion of substances into the interior of a solid or liquid. See taste absorption and also turbidity.
For me, Lexicon from wein.plus is the most comprehensive and best source of information about wine currently available.Egon Mark
Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)